The dish goes by various spellings including tabbouleh, taboule, taboulleh, tabouleh, and tabboulleh. Tabouli is also popular in Brazil, where it is called tipili.

4 to 6 servings

Ingredients

Bulgur -- 3/4 cup

Hot water -- 3 cups

Flat-leafed parsley, chopped finely -- 3 bunches

Tomatoes, seeded and chopped -- 2

Scallions, finely chopped -- 4 to 6

Lemon juice -- 1/2 cup

Salt and pepper -- to taste

Olive oil -- 1/2 cup

Method

Place the bulgur in a large bowl and add the water. Set aside to soak for 20 to 30 minutes, then drain. Place the soaked bulgur in a clean rag and squeeze out any excess moisture. Return the bulgur to the bowl.

Add the parsley, tomatoes, scallions, lemon juice, salt and pepper and stir together. Set aside for 15 to 20 minutes to allow flavors to mingle.

Adjust seasoning and stir in the olive oil. Serve chilled or at room temperature.

Tabouli Variations

In the Middle East, tabouli is often served with whole Romaine lettuce leaves. A bit of the tabouli is spooned into a leave and then popped into the diner's mouth.

Substitute 1 bunch of finely chopped mint for one of the bunches of parsley.

Vary the ratio of bulgur to herbs to your liking. Some people like more bulgur and less herbs so it is more like a grain salad. Others like more herbs than bulgur so it is more like a vegetable salad. In the Middle East, the amount of parsley used is substantial.

One half of a regular onion, minced, can be substituted for the scallions.